Premium Japanese ingredients meet French cooking techniques at Arbor

Offering sweeping views of the city, Arbor serves seasonal tasting menus for lunch and dinner. Chef de cuisine Eric Räty combines premium ingredients from Japan with French gastronomy techniques in his dishes. Stand-outs are charcoal-grilled langoustine served with sweet Japanese tomato in tomato water, topped with candied kombu in Okinawa black sugar and Guinness, and Kumamoto A4 Wagyu tenderloin sprinkled with shishito pepper and yuzu butter.

Desserts include soy milk ice cream on baked yuba sheets with salted duck egg yolk and soybeans cooked in soy sauce. Design firm Yabu Pushelberg is behind the intimate, relaxing interior.

Contact details 25/F, H Queen’s, 80 Queen’s Road, Central

3185 8388

Mon-Sat: noon-2.30pm, 6.30pm till late